Let’s Talk Tannins
Okay fam. 3 days ago, Wine Enthusiast posted a little Instagram post with the question “How do you explain tannins to a wine newbie?” - so I answered it.
As you can see, I explained tannins using the Velcro analogy that I heard once upon a time. It’s the description of what tannins feel like that has always made the most sense to me, as someone who learns experientially.
Well, it resonated with a few others too as it racked up close to 200 likes and many funny comments.
And, of course, at least one man-splaining comment too.
Yes, my guy, we do understand that oak changes the tannins and that’s one of the main reasons we age highly tannic wines in oak barrels…but that wasn’t the prompt, okay?
Anyway, this got me thinking about tannins so I thought I’d drop a little info for you here.
TANNINS, TECHNICALLY
Tannins are a group of bitter and astringent compounds found in all sorts of places in nature. From nature’s viewpoint, they deter animals from eating plants. Make something taste bad, animals will be less likely to eat it. Simple.
From our viewpoint, they often bring some complexity, character, and body so some of the foods we eat and drink.
Tannins aren’t only present in wine, you often notice them in tea, coffee, and super dark chocolate as well.
When we speak about tannins in wine, we’re acknowledging the flavors and sensations these compounds leave in our mouths when we drink red wine (primarily). This is because red wine is made by fermenting and macerating the berries (fruit) with the seeds and skins (both of which are sources of tannins) and often aged in barrels (which can also be a source of tannins). These compounds give our red wine weight, mouthfeel, and structure.
White wines are typically made by immediately pressing the juice of the berries off of the skins, seeds, and stems and fermenting the juice itself which means much lower likelihood of tannins.
HOW DO THEY WORK?
Simply, tannins bind to protein and human saliva is full of protein. So when the tannins bind the protein in the saliva, it results in a dry feeling or sensation in the mouth.
We talk about tannins by describing how they feel in the mouth. Highly tannic wine might feel “grippy” or “harsh”. New/young wines might be “green”, “bitter”, or “astringent”. A mature wine will have “soft”, “velvety”, or “smooth” tannins.
Tannins are an important part of red wine - but that doesn’t mean you have to love them.
WHAT SHOULD I DRINK?
So, if you love the dryness and big sensations of a highly tannic wine, get yourself a Cabernet Sauvignon, Malbec, Syrah, or Tempranillo (to name a few).
Looking for something softer and less aggressively tannic? Try a Pinot Noir, Grenache, or Gamay.
Here’s where it gets fun, though. It’s not just the grape varietal that has influence on the tannin levels. It’s also the climate in which the grape is grown (warmer climates often result in smoother tannins), the winemaking style (whole bunch fermentation includes the stems which can increase the tannins and the longer the juice is in contact with the skin for the higher the tannin content can be), aging preferences (whether or not you use new oak versus neutral oak), and more!
And to add one more fun consideration for you, try an orange (skin contact) wine! If you want something light and cold for the summer (um, hi) but prefer the body and complexity of a red wine, orange wine might be for you! Orange wines are white wine grapes that are processed like a red wine, meaning they ferment on the skins which not only gives them their namesake color, but also contributes some tannins!
WHEW
So there you go, your crash course on tannins is complete. Get out there, try some wines, and decide which side of the Velcro (if any) you prefer!
Got questions? Let me know!
xoxo
Lauren P.